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SRPS ISO 11036:2002

Sensory analysis — Methodology — Texture profile

Nov 15, 2002
Nov 15, 2002
95.99   Withdrawal of Standard   Jul 31, 2023

General information

95.99     Jul 31, 2023

ISS

E034-12

International Standard

67.240  

Serbian  

Terms

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Scope

Describes a method of developing a texture profile of food products or non-food products. This method is just one approach to sensory texture profile analysis. Other methods exist. It describes various steps in the process of establishing a complete description of the textural attributes of a product.

Life cycle

NOW

WITHDRAWN
SRPS ISO 11036:2002
95.99 Withdrawal of Standard
Jul 31, 2023

REVISED BY

PUBLISHED
SRPS ISO 11036:2023

Related project

Adopted from ISO 11036:1994